01 -
Take a small bowl and add plain yogurt, olive oil, a bit of salt, and dill. Stir it up so everything gets blended.
02 -
Give the potatoes a few minutes to cool right on the pan so they stay together when you pick them up.
03 -
Put your pan of smashed potatoes in the oven hot at 200°C (about 400°F). Let them turn golden and get crispy at the edges for roughly 30 minutes. Keep an eye on them at the end so they don't burn.
04 -
If there's a bunch of butter-cheese mix pooling on the tray, swipe it over the potatoes with a brush so no one's left out.
05 -
Dump your cooked, drained potatoes onto the lined baking tray. Brush or toss them till coated with the buttery cheesy stuff. Take a glass and gently smash each potato till it's flat but still in one piece.
06 -
Lay parchment on a baking tray. Mix melted butter, garlic powder, oregano or Italian blend, salt, and parmesan in a bowl or just on the tray if you’re lazy.
07 -
Throw the potatoes in a big pot, fill with water, and bring it to a boil. Let them cook 15–20 minutes till they're fork-tender.